Ingredients
- 2 packs grated cassava (about 2 lbs total weight)
- 1 can coconut milk
- ½ can evaporated milk
- 2 pieces raw egg
- ¼ cup butter, melted
- 6 tbsp cheese, grated
- ½ cup condensed milk
- 14 tbsp sugar
Topping:
- 1 can coconut milk
- 2 tbsp sugar
- ½ cup condensed milk
- 2 tbsp flour
- 2 tbsp cheese, grated
- 1 piece raw egg
Instructions
- Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly
- Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
- Grease the baking tray then pour-in the batter (ingredients that has just been mixed)
- Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.
Preparing the Topping:
- Combine the sugar and flour and put-in the heated saucepan.
- Pour-in the condensed milk then mix thouroughly.
- Add the cheese while stirring constantly.
- Pour the coconut milk and stir constantly for 10 minutes
- Pour the topping over the Cassava Cake (baked batter) and spread evenly.
- Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)
- Glaze the topping with the egg white (you may use a basting brush for this step)
- Broil the Cassava cake until color turns light brown.
- Garnish with grated cheese and serve. Share and enjoy!
21 Responses to “Cassava Cake”
Leave a Reply
Do you have a better Cassava Cake recipe?
November 2nd, 2009 at 11:04 pm
I want a soft kind of cassava cake
November 25th, 2009 at 9:09 pm
[...] Cassava Cake is a classic Filipino dessert made from grated cassava or manioc, a woody shrub where the starch that is used to make tapioca are derived. Being a popular dessert, different recipe versions are available for Cassava Cake. [...]
December 5th, 2009 at 11:42 pm
i DON’T UNDERSTAND WHY IN EVERY RECIPE OF THIS DESSERT THEY DIDN’T EVEN MENTION THE IMPORTANT THING IN THIS DISH IS THAT YOU HAVE TO EXTRACT OR PRESS THE CASSAVA OTHERWISE IT WILL BE VERY BITTER IN TASTE ,ISN’T IT! duh!
December 23rd, 2009 at 6:58 pm
A grocery customer of mine gave me a Cassava Cake. It is in a foil pan. Do I bake it for an hour at 350?
December 29th, 2009 at 6:41 am
Thanks a lot Lisa for mentioning this. True, one has to extract the sap of the grated cassava.
December 30th, 2009 at 11:15 pm
First of all, I want to thank Tanya for this awesome cassava cake recipe! This was quite easily done for the reason that I didn’t have to shell,wash,peel,soak,dry and grate the cassava because it’s up for grabs in the supermarket. Thanks a lot for specifically stating that I would need 2 PACKS GRATED CASSAVA. That way I understood that they were the processed ones. No sweats!duh!
January 16th, 2010 at 9:38 am
haller…of course if you will grate the cassava yourself you have to squeeze it but of course we do usually get the ready to bake cassava in the grocery store…seldom are those doing the conventional ones if so,they arent stupid not to know what to do…
February 3rd, 2010 at 8:56 am
Fantalicious!
Perfect/uncomplicated measurement, and easy to follow recipe.
There was just one little thing that she could have mentioned in the topping process, the fact that you have to actually wait untill the sauce really thickens, before you pour it over the Cassava Cake.
It was my first time to make it, and it turned out totally awesome. Loved it!
Thanks for posting.
February 8th, 2010 at 1:51 am
duh…. not all countries have processed cassava… so if you don’t mention that it has to be extracted or squeezed or pressed, how would they know…. it’s not stupidity darling, it’s information!
February 23rd, 2010 at 12:39 pm
What kind of cheese do you recommend?
March 26th, 2010 at 8:40 am
I used to see my Phillipine neighbor to make cassava cakes, I like her recipe too almost the same as yours except she never put topping only after cook wll she pour the sweet condense milk thinly on top and bake again with the temperature the rest of the heat in the oven
March 26th, 2010 at 12:22 pm
FOR SOFT CASSAVA CAKE,POUR I SMALL CAN OF PINEAPPLE JUICE INTO THE MIXTURE BEFORE BAKING.TRIED AND TESTED.
March 30th, 2010 at 3:15 pm
wow back there apples, duh? you sound like you don´t have enough to fill your day posting theses type of comments.. where is your recipe…. at least she made the effort to post..
April 9th, 2010 at 1:21 am
Thank you very much! My family and friends loved it, they say it’s the BEST!
April 25th, 2010 at 10:53 pm
forgive my innocence but how can you measure 2 packs in cups?…
May 6th, 2010 at 7:32 pm
id been looking for this recipe for a long time now.thanks for posting. this will help me a lot. i dont need to order cassava cake from goldilocks in the phils. hope my customers here in hk will love it.
by the way how much cassava do i need if im going to use the fresh one.
May 15th, 2010 at 4:40 pm
I just prepared this recipe today, I think you should bake it a little longer than an hour. I added shredded young coconut and vanilla in the batter. I like it!
June 22nd, 2010 at 12:54 pm
I was surprised to find a “Creamy Cassava Cake” in a Ministop branch at the airport. The cashier told me that it’s their new product. It’s got a one of a kind topping which I think is a creamy “Leche Flan”. It’s so soft and really melts in the mouth. So yummy talaga. I guess it’s by far one of the best that I’ve ever tried.
Would you or anyone here happen to have a recipe for that similar kind of special topping?
July 18th, 2010 at 9:18 am
for softer cassava cake you have to steam it before you bake it with the topping…
July 19th, 2010 at 4:33 pm
10 years ago and I’m looking for this delicious recipe thank you very much and will try that soon but I have a note to you Why do not add a picture of the recipe
July 31st, 2010 at 5:31 am
I see that you have been waiting since Feb. for a response, Lizza. 8-> I live on the east cosat (near Boston), so finding food products from all over the world is not a problem at all. However, that means we also have access to HUNDREDS of cheeses. Would someone be kind enough to cite which choices of cheese are the best for this recipe? Thank you!